Call me old-fashioned, but I still love holding a cookbook in my hands. Especially when the book is as culinarily compelling and tactilely thrilling as “Lark: Cooking Against the Grain.”

Lest you brand me a Luddite, I’ve got a big appetite for its companion app, too.

Turning the pages of chef John Sundstrom’s cookbook or leveling my gaze on its downloadable electronica — step-by-step photos, e-mailable ingredients lists, show-and-tell videography — I found a love letter that speaks eloquently and very personally to the Pacific Northwest and its seasons.

Those three seasons — Mist, Evergreen and Bounty — define the book’s chapters and bring to life, in 75 distinctive dishes, the taste memory of every meal I’ve eaten at the Capitol Hill restaurant since its debut a decade ago:

From the Mist (November to March) off Penn Cove come mussels steamed with bacon, apple and shallots, as impressive prepared in my kitchen as it was the first time I ordered it. Among the Evergreenery (April to July): a recipe for locally grown Bloomsdale spinach — a classic that taught me there’s still something to learn about marrying spinach with lemon and butter.

And what a Bounty (August to October)! Now I can wow my friends at home with geoduck ceviche spiked with chilies, mint and cherry tomatoes; cherry clafouti with lemon verbena custard (I knew I grew that herb for a reason); or the marvelous Manila clam recipe I share with you here.

I’ve also re-created to great effect Lark’s mustard-roasted chicken with drippings potatoes (easy!) and look forward to immersing myself in the multiday maneuvers for pork rillettes.

And I’m heartened to know that like the restaurant itself — warm and rustic, friendly and focused — the Lark cookbook ($50 at http://larkseattle.com/store
), the Kindle version ($17.99) and that app ($4.99) bring so much more than a sense of seasonality to the table.

Printed in Seattle, for Seattle, the book is a community effort, self-published after overwhelming support from a Kickstarter campaign that raised $54,000 in a single week: $21,000 more than the ask.

That windfall fueled the providential partnership between Sundstrom and his friend, Jared Stoneberg, a chef turned techno-whiz who oversaw the book’s cross-platform development and the dream team of culinary, literary, visual and technical artists who brought Lark, the cookbook, to life.